I got this question today in my email. A reader emailed me to ask for the "wan tan" or "won ton" soup.
Please help me with the recipe for the broth (only) for won ton soup. Every Chinese reataurant makes it and has the same taste which I am addicted to. Tried with plain chicken broth and added garlic powder, celery, some soy sauce and green onion, perhaps some white wine and sesame oil but not the same. Can you help?
Here's my answer:
I've tasted the Malaysian versions of wan tan soup, not the American Chinese restaurant version. So my answer and reply to this reader is based on what I have tasted.
I recently watched a TV programme where I learnt how wan tan soup is made.
They used "ikan bilis" or dried anchovies as well as dried red dates. I am not sure if they added chicken bones or meat bones but it is OK to do so as this adds to the 'sweetness' of the soup. Please do not be mistaken about 'sweetness'. Sweetness usually means a clear tastiness to the soup and has nothing to do with it being sugary sweet.
We don't add garlic powder to soups. Neither do we add white wine.
If you're good with making won ton soups, please share your version of this soup. I would really appreciate it!